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Species with data from:

Mayr, D.; van Ruth, S.; Märk, T.D., Evaluation of the influence of mastication on temporal aroma release of ripe and unripe bananas, using a model mouth system and gas chromatography-olfactometry, Eur. Food Res. Technol., 2003, 217, 4, 291-295, https://doi.org/10.1007/s00217-003-0777-1 .

13 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Hexanal (C6H12O)
    C6H12O
  2. 1-Butanol (C4H10O)
    C4H10O
  3. 2-Hexenal, (E)- (C6H10O)
    C6H10O
  4. 1-Pentanol (C5H12O)
    C5H12O
  5. Ethyl Acetate (C4H8O2)
    C4H8O2
  6. Butanoic acid, ethyl ester (C6H12O2)
    C6H12O2
  7. Hexanoic acid, ethyl ester (C8H16O2)
    C8H16O2
  8. 2,3-Butanedione (C4H6O2)
    C4H6O2
  9. Acetic acid, hexyl ester (C8H16O2)
    C8H16O2
  10. 1-Butanol, 3-methyl-, acetate (C7H14O2)
    C7H14O2
  11. Acetic acid, butyl ester (C6H12O2)
    C6H12O2
  12. 1-Butanol, 2-methyl- (C5H12O)
    C5H12O
  13. Isobutyl acetate (C6H12O2)
    C6H12O2